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The dust is settling at the Lloyd house. We had a nice visit with our son and his family. Now in two weeks our granddaughter Aimee is coming for a weekend visit. That means I will have to mix up a batch of cinnamon rolls. I try to treat them all alike, you know!
I can’t remember where today’s recipe came from, but it’s a good one. We eat a lot of chicken. If I didn’t smother it with cheese and a sauce, it would be a healthy choice!
Chicken Cordon Blue Casserole
1 1/2 lb. of cooked chicken, shredded or chopped and sprinkled with 2 tsp. garlic powder and the juice of one lemon
1 pkg. of lean sliced ham
1 pkg. sliced Swiss cheese, layer in a 9x13 greased baking dish starting with chicken.
1 can evaporated milk
2 tbs. butter
1 tbs. flour
1 chicken bouillion cube
1 tbs. Dijon mustard
1 tsp. nutmeg
salt and pepper to taste
Melt butter add flour cook until bubbly add other ingredients , cook until thickened pour over chicken mixture. Top with the following:
2 cups panko bread crumbs mixed with 1 Tablespoon melted butter, 1 tsp. onion powder, 2 tsp. basil and 1 tsp. white pepper. Bake at 350 degrees for 30-45 minutes or until light brown and hot and bubbly.
Have a great week!